Sweet and Sour Chicken Stir-Fry

 


Ingredients

  • 1
    cup Original Bisquick™ mix
  • 1/2
    teaspoon pepper
  • 2
    eggs
  • 1
    lb boneless skinless chicken breasts, cut into cubes
  • 1/4
    cup vegetable oil
  • 3
    medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups)
  • 1
    medium green bell pepper, cut into strips (1 cup)
  • 1
    small onion, thinly sliced, separated into rings (1/3 cup)
  • 1
    can (20 oz) pineapple chunks, drained
  • 1/2
    cup sweet-and-sour sauce
  • Cooked rice, if desired

Steps 

1 In large resealable food-storage plastic bag, mix Bisquick mix and pepper.

2 In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.

3 In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.

4 In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

 

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